What can I add to my meatballs to make them taste better?

There's more to consider than you'd think when it comes to meatballs. Such as:

• What’s the difference between Italian and Swedish meatballs?
• What’s the best meat to use for meatballs?
• How do you season meatballs?
• Can I eat meatballs if I have Coeliac Disease or a Gluten allergy?
• What can I serve with Swedish meatballs?
• How do I stop my meatballs from sticking to the pan?
• What can I add to my meatballs to make them taste better?
• What are the best ingredients to put in meatballs?

Now let’s find out the answers...

What’s the difference between Italian and Swedish meatballs?

There are a few differences between Italian and Swedish meatballs, notably size, seasonings and what they are served with. Both Italian and Swedish meatballs are typically made with a mixture of minced pork and minced beef but Italian meatballs may also be made with other meats such as veal or even chicken.

Swedish meatballs are smaller than Italian meatballs, and made with the addition of spices (allspice, nutmeg) whilst Italian meatballs are more likely to include herbs like oregano and even hard cheese like parmesan.

The most popular way to serve Italian meatballs is immersed in a tomato-based sauce, on top of a fresh pasta such as spaghetti or tagliatelle, and Swedish meatballs are more likely to be served alongside a creamy white gravy and mashed potatoes (or buttered noodles). Similar but different!

What’s the best meat to use for meatballs?

An even mixture of minced beef and minced pork (ground beef and pork in American parlance) is the tried and tested holy grail of meat choice for meatballs, but veal, lamb and chicken can all be used too.

The reason beef and pork are the best meat for meatballs is the fat marbling throughout them, which results in a juicy, tender texture.

Whatever your meat choice, if you’re making meatballs it needs to be minced to ensure the meat and fat is integrated properly with the other ingredients.

How do you season meatballs?

Seasoning meatballs is done with herbs or spices, in addition to the usual salt and pepper. Seasoning meat with salt is done to help keep it moist - salt breaks down muscle protein, which ultimately results in moisture retention. Pepper compliments the richness and robustness of meat, whilst herbs like oregano, basil and rosemary provide an aromatic contrast. In Swedish meatballs, the spices allspice and nutmeg should be used sparingly to bring out the savoury flavour of the meat.

You should add salt, pepper and your other seasonings to the other meatball ingredients during the assembling process and before cooking, to allow their flavours to fully infuse the meat and breadcrumbs.

Can I eat meatballs if I have Coeliac Disease or a Gluten allergy?

Unfortunately, if you have Coeliac Disease or a Gluten allergy you cannot safely eat traditional meatballs, as breadcrumbs are a significant component. Breadcrumbs are typically made with white bread, the main ingredient of which is wheat flour - wheat is a Cereal containing Gluten and therefore unsuitable for both those with Coeliac Disease and a gluten allergy. However, whilst breadcrumbs play a crucial role in keeping meatballs from tasting dry (they soak up all the meat juices that might otherwise leak into the pan), you can replace them with cooked and drained quinoa, a naturally gluten-free grain that will perform the same function in meatballs as breadcrumbs.

What can I serve with Swedish meatballs?

If you want to serve Swedish meatballs the traditional way, sit them atop a big scoop of creamy mashed potatoes or buttered noodles. Other classic accompaniments to Swedish meatballs include the Scandinavian delicacy lingonberry jam, pickles, and a rich and savoury brown or white gravy (depending on the stock used). And because of their small size, Swedish meatballs are perfect for a sandwich or sub, with cheese and a tomato-based sauce.

How do I stop my meatballs from sticking to the pan?

If your meatballs stick to the pan they will come apart when you try and remove them - so it must be avoided! To prevent your meatballs sticking to the pan, start be ensuring you have a generous amount of oil on the bottom of it, because if the bottom is not slick enough the meatballs will stick as soon as the heat kicks in, and with that in mind you should also refrain from adding the meatballs to the pan until it has warmed up enough so that the oil spits a little.

Make sure you continually turn and rotate the meatballs - not only will this guarantee they are cooked through evenly, it will also stop them having a chance to stick to the pan. And finally, don’t be overly generous with the breadcrumbs - too many will cause the meatballs to be overstuffed and start to fall apart, the small pieces of which will then crust on the bottom of the pan.

What can I add to my meatballs to make them taste better?

Seasoning is crucial to making your meatballs taste good, but if you want to go further than salt, pepper, herbs and spices (with oregano and rosemary being particularly popular), parmesan will be your friend. This hard Italian cheese not only adds a subtle creaminess and earthy flavour that brings out the juicy meat, but it acts as a binder that helps all the ingredients work together to create a smooth and tender meatball.

What are the best ingredients to put in meatballs?

To make classic meatballs you’ll need minced beef and pork in equal measures, breadcrumbs, garlic, salt, pepper and eggs.

Other common ingredients used are parmesan cheese, onions, dried herbs such as basil and oregano - for Italian meatballs, and spices like nutmeg - for Swedish meatballs.

The best meat for meatballs is marbled with fat, and the best breadcrumbs are crustless, white and slightly stale - to absorb the meat juice effectively, though some people swear that soaking their breadcrumbs in milk for several hours before use makes the meatballs even more moist and flavourful.

Allergen alert - Breadcrumbs and Egg are both ingredients in meatballs - Egg is one of the 14 major food allergens and breadcrumbs are made from wheat, a Cereal containing Gluten and another major allergen.